Hi folks, Jack Spirco here.

Today you are listening to an episode of TSP Rewind.

Commercial-free versions of past episodes.

Podcasts blasts from the pasts.

I put these up when I can't do a show due to professional commitments or rare vacations.

These podcasts will appear in standard iTunes, Stitcher, and other feeds,

but will be titled

TSP Rewind episodes and numbered accordingly.

Today's show is technically a rewind, but it's more of a TSP tradition that began in 2010.

Back in 2010, just a few days before Thanksgiving, I had Chef Keith Snow on the air to talk

about surviving Thanksgiving

from a standpoint of being the person making all the food and having everybody depend on you.

And we talked about a lot of things, gravy, variations on stuffing, cranberry sauce, using a duck

instead of a turkey. But the thing that made this a show that was just like so many people over the years that

said thank you for this episode is how to do a turkey and i want to add some things that i've

learned since this episode now everything in this episode you could just do it the way keith says

it'll be fine but i do have one thing that I do with my turkey now first of all

Keith talks about parting the turkey out and then pulling the pieces as they hit temperature

this I completely still do and it makes what I'm about to tell you even more effective and the reason

is simple look at a chicken or a turkey or any big bird

that is a white and dark meat animal and we want to cook the dark meat to a higher temperature

than the white meat and then look at the way it's shaped and it just doesn't really ever

...